Oral delivery vehicle and material

ABSTRACT

Natural, biodegradable compositions are described as well as methods for their manufacture. Fishing lures and other items made of the biodegradable materials disintegrate over time in fresh or salt water to reduce pollution. The materials are digestable by fish and other aquatic animals, reducing potential harm to the animal from ingesting a fishing lure or other item made from the natural biodegradable materials disclosed. Because the material is digestable, it can also be used as a food source or supplement for fish and aquatic animals.

CROSS-REFERENCE TO RELATED APPLICATION

This application is a divisional of U.S. Non-Provisional patentapplication Ser. No. 11/909,848 filed Sep. 27, 2007, which is a U.S.National Phase of International PCT Patent Application Serial No.PCT/US2006/011428 filed Mar. 28, 2006, which claims the benefit of U.S.Provisional Patent Application Ser. No. 60/665,703 filed Mar. 28, 2005,which are hereby incorporated herein by reference in their entiretiesfor all purposes.

FIELD OF THE INVENTION

The present invention relates generally to the field of materials andmanufacturing, and more particularly to biodegradable compositions andprocessing methods for the production of items including biodegradablefishing lures.

BACKGROUND OF THE INVENTION

People love to fish. Whether they do it for recreation, competition,relaxation, food or family fun, fishing has been a popular activity foryears. And the number of fishermen continues to grow as new generationsof fisherman get hooked on the sport. As a result of this continued andgrowing interest, a large and worldwide industry has developed in themanufacture and marketing of improved tackle and equipment. Oneparticular segment of the sport that enjoys great popularity is bassfishing. The selection of an effective bait or lure is one of the moreimportant aspects of success and enjoyment in any type of fishing, andis especially so in bass fishing.

The vast majority of artificial fishing lures currently on the marketare produced from synthetic non-biodegradable polymers (i.e., rubber,plastic and the like). If such a lure is released from the hook and/orline during fishing, it may be consumed by a fish and remain undigestedin its gastrointestinal tract, or it may remain unchanged in theenvironment as a pollutant. In addition, the manufacture of syntheticrubber or plastic lures typically involves the use of petroleum-basedproducts with numerous waste byproducts that may further harm theenvironment. As the number of fisherman on the water increases, thenegative impact of these artificial non-biodegradable plastic lures onthe environment becomes more and more significant.

The provision of an effective biodegradable fishing lure produced fromnatural and/or food grade ingredients would help prevent or reduce theharm to the earth's ecosystem resulting from the manufacture and use ofartificial fishing lures. However, most fishermen are unlikely to switchto a new type of lure unless it has the proper feel and appearance. And,most importantly, the new lure must be effective in catching fish. Untilnow, the formula for a natural and biodegradable material suitable foruse in the production of effective fishing lures has proven to beelusive. For example, certain previous compositions for the productionof fishing lures have been claimed to be biodegradable, but were notmade from naturally occurring ingredients, and/or lacked the physicalproperties of currently employed soft plastic recreational fishing luresthat are desirable for commercial utility. Other compositions that havebeen claimed to be biodegradable are found to lack sufficient ability tobiodegrade in the environment, and/or to be cleared from thegastrointestinal tract of a fish within an acceptable period of time.

Also, products formed from previously known compositions that areclaimed to be biodegradable are often incapable of withstanding variousfishing actions such as jigging and repeated casting that subject a baitor lure to substantial or repeated stresses or impacts. Other previouslyknown materials that have been claimed to be biodegradable requirecostly and therefore commercially disadvantageous production techniquessuch as curing by freezing for several hours after molding. Other knownproducts do not have the physical geometry, cohesive strength,elasticity, or flexibility required to produce an efficient fishinglure. Additionally, and quite importantly to fishermen, actual fishingtrials demonstrate that desirable physical properties and efficacy incatching fish are lacking in many previously known products. Forexample, the physical properties of certain previously known materialsprevent the material from being formed into lures of various popularshapes (e.g., fish, lizards, worms, etc). The “action” required of luresfor bass fishing would be severely limited by lures produced from suchmaterials.

Thus, it can be seen that needs exist for improved biodegradablematerials and methods for producing fishing lures. It is to theprovision of materials and methods meeting these and other needs thatthe present invention is primarily directed.

SUMMARY OF THE INVENTION

Example embodiments of the present invention provide a low-cost,biodegradable fishing lure or bait composed of natural and/or food gradeingredients and a method for its production. Specifically, abiodegradable fishing lure has been developed which will disintegrateover time in fresh or salt water environments, digest quickly in thegastrointestinal tract of aquatic species, and be non-toxic to plantsand animals. Example embodiments of present invention provide abiodegradable fishing lure that withstands typical rigging, casting,trolling, and other fishing actions. Embodiments of the inventionsuccessfully withstand typical storage conditions in fishingenvironments such as tackle boxes and boats. Additionally, embodimentsof the invention produce a natural, biodegradable fishing lure at acompetitive price, and having the demonstrated ability to catch fish.

Example embodiments of the invention have also been discovered toprovide a number of surprising advantages over presently knownartificial lures. For example, as the lure slowly dissolves during use,a “chum-trail” of particles follows the lure through the water, allowingfish to follow and locate the lure, potentially increasing the number ofstrikes. In addition, the natural, biodegradable material of exampleembodiments of the invention can serve uses other than fishing lures,including use as a transitional fish food for transitioning farm-raisedfish, shrimp, crayfish or other animals from live foods to pelletizedfoods. Vitamins, minerals and/or other additives can be added to thecomposition without significantly affecting the material's look andfeel. Waste products from the manufacturing process can be easilyrecycled, composted, and/or even used as a food source for fish andother animals. Also, because the material of example embodiments of theinvention is comprised of natural and/or food-grade ingredients, a widearray of biological organisms, such as insects and other animals,bacteria, fungi and the like, may consume and at least partially digestthe material, thereby speeding the breakdown of discarded objects madeof the material. And because they do not include petrochemical solventsand plasticizers, lures made according to example embodiments of theinvention do not tend to dissolve tackle box trays in the manner inwhich many existing artificial worms and other baits can.

In one aspect, the invention is a biodegradable fishing lure comprisinga body formed of a flexible and resilient material. The materialpreferably includes at least one carbohydrate and at least one protein,and is biodegradable in freshwater and in saltwater. The body ispreferably formed into the general shape of a natural food source of afish.

In another aspect, the invention is a biodegradable material. Thematerial preferably includes at least one natural carbohydrate, whereinthe natural carbohydrate is a monosaccharide, a disaccharide, apolysaccharide and/or a starch. The material preferably also includes atleast one natural protein, wherein the protein is a gelatin, a casein, awhey, a gluten, a soy protein and/or an albumin. The material preferablyalso includes at least one water-soluble natural gum.

In yet another aspect, the invention is a biodegradable materialincluding at least one natural carbohydrate and at least one naturalprotein. The material is preferably flexible and resilient, has anInstron 5 hardness of between about 1 kg to about 4 kg, and allows atleast about 25% elongation before breakage.

In still another aspect, the invention is a biodegradable fishing lureincluding a body formed of a material comprising at least one naturalcarbohydrate and at least one natural protein, the material beingdigestable by a fish; and at least one hook attached to the body of thelure.

In yet another aspect, the invention is a process for producing abiodegradable material. The process preferably includes mixingcomponents comprising at least one natural carbohydrate and at least onenatural protein to form a composition; molding the composition into afishing lure shape; and curing the molded composition to produce amaterial that is flexible and resilient, and that allows at least about25% elongation before breakage.

These and other aspects, features and advantages of the invention willbe understood with reference to the drawing FIGURES and detaileddescription herein, and will be realized by means of the variouselements and combinations particularly pointed out in the appendedclaims. It is to be understood that both the foregoing generaldescription and the following brief description of the drawings anddetailed description of the invention are exemplary and explanatory ofpreferred embodiments of the invention, and are not restrictive of theinvention, as claimed.

BRIEF DESCRIPTION OF THE DRAWING FIGURE

The drawing FIGURE shows a lure constructed of a biodegradable materialaccording to an example embodiment of the present invention.

DETAILED DESCRIPTION

The present invention may be understood more readily by reference to thefollowing detailed description of the invention taken in connection withthe accompanying drawing FIGURES, which form a part of this disclosure.It is to be understood that this invention is not limited to thespecific devices, methods, conditions or parameters described and/orshown herein, and that the terminology used herein is for the purpose ofdescribing particular embodiments by way of example only and is notintended to be limiting of the claimed invention. Also, as used in thespecification including the appended claims, the singular forms “a,”“an,” and “the” include the plural, and reference to a particularnumerical value includes at least that particular value, unless thecontext clearly dictates otherwise. Ranges may be expressed herein asfrom “about” or “approximately” one particular value and/or to “about”or “approximately” another particular value. When such a range isexpressed, another embodiment includes from the one particular valueand/or to the other particular value. Similarly, when values areexpressed as approximations, by use of the antecedent “about,” it willbe understood that the particular value forms another embodiment.

In example embodiments, the present invention is a biodegradablematerial comprising naturally occurring carbohydrates and proteins. Thecomponents of the material are preferably selected from naturalcarbohydrates such as sugars including monosaccharides, disaccharidesand/or polysaccharides, glucose, fructose, sucrose, lactose, maltose,cellobiose, glycerol, starches including corn starch, wheat starch, ricestarch, potato starch, water-soluble gums including xanthan gum,carrageenan, guar gum, locust bean gum, arabinogalactans, gum Arabic,agar, pectin, etc.; and from natural proteins such as casein, wheyprotein, gelatin, gluten, soy protein, albumin, etc. As used herein,“natural” and the like includes materials occurring in nature, as wellas man-made or synthesized materials identical to materials occurring innature.

In preferred form, the biodegradable material of the present inventioncomprises at least one sugar, at least one carbohydrate polymer, and atleast one protein; in which the percentage content of sugar,carbohydrate polymer, and protein components range from about 50%-90%,about 2%-15%, and about 15%-40%, respectively, on a solids basis. Infurther preferred embodiments, the biodegradable material of the presentinvention comprises natural sugar, natural carbohydrate polymer, andnatural protein components in the ranges of about 50%-90%, about 5%-15%,and about 15%-30%, respectively, on a solids basis.

Salts, food grade preservatives, flavoring agents, nutrients, vitamins,minerals, and/or other additives are optionally also included.Attractants or feeding stimulants are optionally also included, such asnatural diet enhancers including hydrolyzed fish proteins, fish oil,fish meal, ground crustaceans, ground mussels, fish powder, fruit,spices, garlic, garlic oil, extracts and the like; synthetic dietenhancers including mixtures of neutral L-amino acids, Betaine,Nucleotides (e.g., inosine, inosine-5-monophosphate), Sulfoniumcompounds (e.g., dimethylthetin, dimethylpropiothetin) and the like;and/or visual attractants including metallized or metallic glitter,plastic and Mylar glitter, and/or food grade colors. Such attractantsare optionally included in the biodegradable material of the presentinvention in an amount of from about 2% to about 10%, or less, on a dryweight basis.

In particular example embodiments, the biodegradable material of thepresent invention includes a blend of water, sucrose, gelatin, glycerol,Kappa carrageenan, potassium chloride, a preservative and a foodcoloring. In further preferred embodiments, the sucrose, gelatin,glycerol, Kappa carrageenan, potassium chloride, and potassium sorbateingredients are present in ranges of from about 30%-70%, about 3%-35%,about 20%-50%, about 2%-6%, about 0.1%-2.0%, and about 0.1%-2.0%,respectively, on a solids basis. In still further preferred embodiments,the material further comprises trace amounts of a fish attractant/scent.

In other particular example embodiments, the biodegradable material ofthe present invention includes a blend of water, sucrose, gelatin agar,calcium chloride, starch, corn syrup, glycerin and food coloring. Infurther embodiments, the biodegradable material of the present inventionincludes a blend of sucrose, gelatin, sodium alginate, locust bean gum,calcium chloride, starch, corn syrup, glycerin, sodium benzoate andsodium metaphosphate, preferably present in ranges of from about 5%-15%,about 10%-30%, about 1%-5%, about 1%-5%, about 0.1%-1%, about 1%-5%,about 30%-50%, about 1%-5%, about 1%-3%, and about 1%-3%, respectively,on a solids basis. In still further preferred embodiments, the materialfurther comprises a fish attractant/scent.

In still other particular example embodiments, the biodegradablematerial of the present invention includes a blend of sucrose, gelatin,sodium alginate, calcium chloride, starch, sodium metaphosphate, cornsyrup, glycerin and food coloring. In still further preferredembodiments, the material further comprises a fish attractant/scent.

In another embodiment, and with reference to the drawing FIGURE, thepresent invention is a fishing lure 10 made from one or more of thebiodegradable materials disclosed herein. The lure 10 is preferablyformed into the shape of a natural food source of the species of fishpursued. For example, in the depicted embodiment, the lure 10 is formedin the shape of a lizard. Alternate embodiments are formed in the shapeof a worm, a crawfish, a baitfish, a frog, a fish egg, or another typeof animal or plant matter. The lure 10 preferably includes or receivesone or more fish hook(s) 20, preferably including a barbed end forresisting release by a hooked fish. The lure 10 and/or the hook 20preferably include an eyelet 30 or other connection point for securingthe lure/hook to a leader or to a fishing line.

Still other embodiments of the invention include the use of one or moreof the biodegradable materials disclosed herein as a food for fish,shrimp or other aquatic animals. The material is particularly suited foruse as a transitional fish food for fish raised in farms and aquaculturefacilities. Newly-hatched fish may initially eat live foods, and then betransitioned over to eating pelletized foods. The material of thepresent invention advantageously hydrates to a soft, palatable foodsource suitable for transitioning the fish from live food sources topellets. Additives including vitamins, minerals, growth hormones and thelike are optionally included in the food material of the presentinvention.

The invention also comprises a natural biodegradable material, asdescribed herein, used as a time-release coating for an object. Forexample, pieces of food products, drugs, fertilizers or other deliveredmaterials are coated with a layer of the natural biodegradable materialdescribed herein. The coated material is then consumed by a targetorganism or delivered to an environment where the coating biodegradesover time to expose and release the delivered material. By selectivelycontrolling the thickness and/or content of the coating layer, thedelivery time can be controlled. For example, a quantity of a deliveredmaterial can be provided with coatings of varying duration, wherebydifferent portions of the delivered material are released at differenttimes. The invention also includes the delivered material coated with anatural biodegradable material as described herein, and a method ofcoating a delivered material with the natural biodegradable material.

In still other embodiments, the invention includes objects such aspackaging and containers formed from a biodegradable material asdescribed herein. For example, boating supplies, fishing tackle, andvarious other aquatic-related products may be sold in a biodegradablecontainer or package that will naturally disintegrate over time ifaccidentally or purposefully disposed in or around a body of water,thereby reducing aquatic pollution. Food or beverage packaging, such asfor example, six-pack “rings” produced of a biodegradable material thatwill naturally disintegrate in water, advantageously eliminate apotential source of pollution and injury to fish and other aquaticanimals.

Other example embodiments of the invention include various items ofaquatic equipment that are formed from the biodegradable material of thepresent invention. For example, marker buoys used to locate crab orlobster traps and floats used for jug-fishing can be formed of abiodegradable material that will disintegrate if left in the water forlonger than a predetermined period of time. In this manner, if such anitem is forgotten, lost or abandoned, it will not remain in the waterindefinitely.

Still other embodiments of the invention include an attractant or a foodproduct for fish and/or other aquatic animals that is formed of adigestable biodegradable material comprising naturally occurringcarbohydrates and proteins, as described herein. Other embodiments ofthe invention include methods for producing a biodegradable materialcomprising naturally occurring carbohydrates and proteins, and methodsfor producing fishing lures and other items and objects from such amaterial.

The present invention also includes a method for the manufacture of afishing lure or other item from one or more of the biodegradablematerials disclosed herein. In example embodiments, the method of thepresent invention preferably includes the mixing of components accordingto one or more of the formulas disclosed herein, the forming of thecomposition into various fishing lure shapes using molds, and the curingof the lure to develop its desired physical consistency andcharacteristics. In preferred and example embodiments, the processutilizes the same type of molds currently used to manufacture typicalplastic fishing lures or other plastic items. The process preferablyincludes placing a liquid composition into an aluminum mold, cooling themold to approximately 4-30° C. for less than 15 minutes, and releasingthe formed lure or other item from the mold. Depending upon thecomposition, curing at 4° C. for 20-44 hours or as high as 50° C. for3-5 hours may be required. The rate of curing of the material has beenfound to be primarily a function of time, temperature and relativehumidity in the curing environment. Although the example embodimentsdescribed herein have been found to possess adequate curingcharacteristics at a wide range of typical ambient temperature andhumidity, it may be desirable in some instances to provide a climatecontrolled manufacturing and curing facility to expedite production.Alternatively, the curing time can be adjusted depending on the existingambient conditions.

The progress of the curing process can be monitored by measuring theweight loss of the material over time, and/or by measuring the hardnessand/or other characteristics of the material. Upon reaching the desiredstate of curing, the lure or other object is preferably spray-coatedwith a natural oil to prevent overdrying and maintain the desired feeland material consistency. Alternatively, the object is packaged andsealed upon reaching the desired state of curing to prevent overdryingand maintain the desired feel and material consistency. In exampleembodiments of the invention, lures having acceptable feel, durabilityand biodegradability were tested using an Instron testing apparatus witha load range of 5 and a speed of 200 mm/minute. A lizard-shaped lure wasgripped just below the neck and above the hind legs. The material wasfound to allow at least 25% elongation before breakage. Most preferably,the material allowed at least 100% elongation before breakage. Fracturepreferably occurred after the force applied reached at least about 1-1.5kg. Compression testing of the lure material indicated a hardness ofabout 1-4 kg. While materials having characteristics outside of theseranges can be achieved by increasing or decreasing the degree of curing,these characteristics have been shown to produce a lure having asuitable combination of feel, action or “wiggliness” and durability onthe hook for good fishing results, and to readily biodegrade and/ordigest in the digestive tract of fish or other animals.

Fishing lures and other items produced according to preferred andexample embodiments of the present invention can quickly biodegrade inthe environment and in the stomachs of fish species. Experimentsconducted using example embodiments of the invention show typicalbiodegradation rates of less than 3 months in the environment, andswallowed lures disappeared from fish gastrointestinal tracts within aweek. Prototype lures according to example embodiments of the inventionwere placed in 1 mm mesh Nitex bags, and submerged in approx. 0.5 meterdeep water in the littoral zone of a fisheries pond. Temperatures rangedfrom about 19-28° C., and averaged about 25° C. After 45 hours, somelures were partially degraded and others were mostly degraded. After 10days, some lures were substantially completely degraded and others weremostly degraded. After 30 days, all of the lures were substantiallycompletely degraded.

The present invention will be further understood with reference to thefollowing examples:

EXAMPLE 1

A formulation of the following composition was prepared:

1. Component Amount 2. Water 100 g 3. Sucrose 30.3 g 4. Gelatin (200-300bloom) 3.0 g 5. Glycerol 40.6 g 6. Kappa carrageenan 2.0 g 7. Potassiumchloride (KCl) 0.44 g 8. Potassium sorbate 0.48 g 9. Food coloring trace

Manufacturing Procedure: The mixing vessel was charged with the water,KCl, and gelatin at room temperature. After thorough agitating, themixture was heated with continued stirring. The carrageenan was addednext, followed by the sucrose, glycerol and food coloring. The sorbatewas added last. Heating with agitation continued until the temperaturereached around 90° C. At this point, all components were completelydissolved in solution and the mixture appeared homogeneous. The hotsolution was injected using a syringe into a warm fish-shaped aluminummold. The mold was then placed into an ice bath for about 10 minutes toget rapid gelation. The solidified lures were removed from the molds.Freshly prepared lures were brittle and did not hook well. Curing byeither storing in the refrigerator for three days or heating at 50° C.for 4-5 hours gave a more flexible, tougher lure. However, the resultinglure shrinks by about 50% as compared to the fresh lure.

Once in water, this lure feels slimy, begins to swell, and becomes more“wiggly.” This formulation has a melting temperature greater than 60° C.When bass were force fed these lures, their stomach contents showed nosigns of the lure after a week.

EXAMPLE 2

A formulation of the following composition was prepared:

1. Component Amount 2. Water 100 g 3. Sucrose 20 g 4. Gelatin (200-300bloom) 4.0 g 5. Glycerol 20 g 6. Kappa carrageenan 2.75 g 7. Potassiumchloride (KCl) 0.66 g 8. Potassium sorbate 0.5 g 9. Food coloring trace

Manufacturing Procedure: The mixing vessel was charged with the water,KCl, gelatin, and carrageenan at room temperature. After thoroughagitating, the mixture was heated with continued stirring. Once thetemperature reached 65° C., the sucrose, glycerol, sorbate, and foodcoloring were added. Heating with agitation continued until thetemperature reached about 85° C. At this point, all components werecompletely dissolved in solution and the mixture appeared homogeneous.The hot solution was injected using a syringe into warm aluminum moldsto yield fish-shaped and lizard-shaped lures. The molds were placed intoan ice bath for about 10 minutes to rapidly obtain a firm gel. Thesolidified lures were removed from the molds.

Freshly prepared lures were brittle and did not hook well. Curing byeither storing in the refrigerator for two days or heating at 50° C. for4-5 hours gave a more flexible, tougher lure. However, the lure shrinksby about 50%.

Once in water, this lure feels slimy, begins to swell, and becomes more“wiggly.” This formulation has a melting temperature greater than 60° C.A fish-shaped lure remained on the hook for 18 casts during a fishingexpedition. A second fish-shaped lure caught a small bass.

EXAMPLE 3

A formulation of the following composition was prepared:

1. Component Amount 2. Water 105 g 3. Sucrose 50 g 4. Gelatin (200-300bloom) 10.0 g 5. Kappa carrageenan 3.0 g 6. Potassium chloride (KCl) 0.6g 7. Potassium sorbate 0.5 g 8. Powdered fish food 1.0 g 9. Foodcoloring trace

Manufacturing Procedure: The mixing vessel was charged with the water,KCl, and gelatin, which were stirred at room temperature. After thoroughagitating, the mixture was heated with continued stirring. Once thetemperature reached about 65° C., the sucrose, carrageenan, and foodcoloring were added. Heating with agitation continued until thetemperature reached about 85° C., after which the sorbate and fish foodwere added. When all components were completely dissolved in solutionand the mixture appeared homogeneous, the hot solution was injectedusing a syringe into a warm aluminum molds to yield fish-shaped andlizard-shaped lures. The mold was placed into an ice bath for about 10minutes to rapidly obtain a firm gel. The solidified lures were removedfrom the molds. Freshly prepared lures were brittle and did not hookwell. Curing by storing in the refrigerator for two days gave a moreflexible, tougher lure. Although the lure shrinks by about 50%, it hookswell and swells when hydrated during fishing.

Nine lizard-shaped lures were used on a fishing expedition. Lures wereplaced on the hook via Texas-style rigging. Of the nine lures used,seven received bites, and 6 bass were hooked. Two of the hooked basswere reeled in, and four (allegedly “the big ones”) got away.

EXAMPLE 4

A formulation of the following composition was prepared:

1. Component Amount 2. Water 100 g 3. Sucrose 50 g 4. Gelatin (200-300bloom) 15.6 g 5. Kappa carrageenan 3.0 g 6. Potassium chloride (KCl) 0.6g 7. Potassium sorbate 0.6 g 8. Powdered fish food 2.0 g 9. Foodcoloring trace

Manufacturing Procedure: The water was brought to a boil while the otheringredients were dry blended. The mixing vessel was charged with the hotwater. The dry ingredients were added to the hot water with lots ofmixing. Food coloring was added. Heating with agitation continued untilthe temperature reached about 90° C. When all components were completelydissolved in solution and the mixture appeared homogeneous, the hotsolution was injected using a syringe into warm aluminum molds to yieldfish-shaped and lizard-shaped lures. The mold was placed into an icebath for about 10 minutes to rapidly obtain a firm gel. The solidifiedlures were removed from the molds. Freshly prepared lures were brittleand did not hook well. Curing by storing in the refrigerator for 22hours gave a more flexible, tougher lure. This lure shrinks by about 20%in size and 30% in weight.

Thermal analysis by differential scanning calorimetry showed no meltingpeak below 100° C. (212° F.). A lure stored for over two days at 60° C.(150° F.) maintained its shape. Instron testing indicated the lures wereof similar strength to rubber lures, but were less flexible.

The lure hooks well, becomes slimy when moistened, swells when hydrated,and becomes more “wiggly” during fishing. Depending upon length of timefor each cast and the strength of each cast, lizard lures typicallywithstood 10-20 casts before losing a leg or tail.

The biodegradability of this composition was evaluated by placing afish-shaped lure into a porous container, which was subsequently placedinto a ten gallon fish tank containing pond water. A filterless pumpprovided slight agitation to the water. This fish tank was designed tomimic the true aquatic environment. A second “disintegration” study wasconducted by placing two lizard-shaped lures into the same apparatus.Monitoring the lures over time, it was seen that the lures or lurecomponents were no longer detectable after 1 month.

EXAMPLE 5

A formulation of the following composition was prepared:

 1. Component Amount  2. Water 40 g  3. Sucrose 10 g  4. Gelatin(200-300 bloom) 14.2 g  5. Agar 2.0 g  6. Calcium chloride (CaCl₂) 0.5 g 7. Starch 2.0 g  8. Corn Syrup 25 g  9. Glycerin 2 g 10. Food coloringtrace

Manufacturing Procedure: All ingredients are weighed prior toprocessing. The water was brought to a boil while the other ingredientswere dry blended. The mixing vessel was charged with the hot water. Thedry ingredients were added to the hot water with lots of mixing. Foodcoloring was added. Heating with agitation continued until thetemperature reached about 90° C. When all components were completelydissolved in solution and the mixture appeared homogeneous, the hotsolution was injected using a syringe into an aluminum mold to yieldfish-shaped and lizard-shaped lures. The mold was placed in arefrigerator for about 15 minutes to rapidly obtain a firm gel. Thesolidified lures were removed from the molds. Freshly prepared lureswere brittle and did not remain on the hook well. Curing by storing atambient temperature for 48 hours gave a tougher while still flexiblelure. This lure shrinks by about 10% in size and 20% in weight.

Analysis was conducted by holding the lures in a controlled environmentfor two hours at a temperature of 150° F. The lure held at thistemperature without melting. The lure hooks well, becomes slimy whenmoistened, swells when hydrated, and becomes more “wiggly” duringfishing. The tensile strength of the lure was comparable of that of theplastic lures on the market when tested on the Instron Universal TestingInstrument using manual grips.

EXAMPLE 6

A formulation of the following composition was prepared:

 1. Component Amount  2. Water 40 g  3. Sucrose 10 g  4. Gelatin(200-300 bloom) 14.2 g  5. Sodium Alginate 3.0 g  6. Calcium chloride(CaCl₂) 0.5 g  7. Starch 2.0 g  8. Sodium Metaphosphate 1.0 g  9. CornSyrup 25 g 10. Glycerin 2 g 11. Food coloring trace

Manufacturing Procedure: All ingredients are weighed prior toprocessing. The water was brought to a boil while the other ingredientswere dry blended. The mixing vessel was charged with the hot water. Thedry ingredients were added to the hot water with lots of mixing. Foodcoloring was added. Heating with agitation continued until thetemperature reached about 90° C. When all components were completelydissolved in solution and the mixture appeared homogeneous, the hotsolution was injected using a syringe into an aluminum mold to yieldfish-shaped and lizard-shaped lures. The mold was placed in arefrigerator for about 15 minutes to rapidly obtain a firm gel. Thesolidified lures were removed from the molds. Freshly prepared lureswere brittle and did not remain on the hook well. Curing by storing atambient temperature varies with humidity and may range from about 10-30hours, and gives a tougher while still flexible lure. This lure shrinksby about 10% in size and 15% in weight.

Analysis was conducted by holding the lures in a controlled environmentfor two hours at a temperature of 170° F. The lure held at thistemperature without melting. The lure hooks well, becomes slimy whenmoistened, swells when hydrated, and becomes more “wiggly” duringfishing. The lure was attached to the hook in the Texas rigging method.The lure was then cast into the water and retrieved. This was repeateduntil the lure broke and/or became detached. This lure formulation didnot detach for more than 20 casts.

Lures, cast from the lizard molds, were prepared. From the head to startof the tail was 5.5 inches long, and tapered. The head was 1.25 inches,the middle of the body was 1.75 inches and the tail was 2.50. The lurewas placed in top and bottom grip attachments of an Instron TestingInstrument. The top grip was attached at the end of the head where thelegs are attached to the trunk of the body. The bottom grip was attachedat the end of the trunk of the body where the legs are attached. A 50 kgload transducer was used for the tensile strength test. The load rangewas set at five to reduce variability in the testing. A strip chartrecorder was employed to record the data. A 1:1 recorder to cross headspeed was used for the testing. The cross head moved at a speed of 50 mmper minute. The tensile strength of the lure was comparable of that ofthe plastic lures on the market when tested on the Instron UniversalTesting Instrument using manual grips. The plastic lure bore a load of0.98 kg and stretched to 123.6 mm before breaking while the test lurewas able to bear a load of 1.08 kg and stretched 119.7 mm beforebreaking.

EXAMPLE 7

Plastic lures made of typical polyvinyl chloride formulations are oftenfound in the stomachs of largemouth bass (Micropterus salmoides) frompopulations that are routinely fished. While no studies have documentedthat consuming and retaining a plastic lure in stomach can be harmful toa largemouth bass, clearly voiding or digesting the product would reducethe opportunity for obstruction of the stomach or intestine. Lureformulations (example 4 and 6) were force fed to largemouth bass todetermine if the lures would be either broken down or voided from thestomach of a fish. In 2 trials using 6-8 fish per trial, lures placed inthe stomachs of fish were completely voided from the stomach within 3-5days. No adverse reaction by the largemouth bass was noted.

EXAMPLE 8

A formulation of the following composition was prepared:

i. Component Amount ii. Water 513 g iii. Glycerol 100 g iv. Sucrose 150g v. Gelatin (200-300 bloom) 150 g vi. Kappa carrageenan 15 g vii.Potassium chloride (KCl) 3.5 g viii. Potassium sorbate 3.0 g ix. Fishfood powder 7.5 g x. Glitter 5.0 g xi. Food coloring 15-20 drops

Manufacturing Procedure: The mixing vessel was charged with water andglycerol. After thorough mixing, the solution was heated to near boilingtemperatures. The other ingredients were dry blended. The dry ingredientmixture was added at one time into the hot water/glycerol solution withlots of stirring. The solution was heated in a closed vessel to atemperature of 90-95° C. At this point, the mixture was homogeneous andfluid. The hot solution was injected manually using a syringe intochilled molds (e.g., lizard-shaped, worm-shaped). Gelation occurredalmost instantaneously. The strength of the gel was dependent uponholding time and temperature, increasing as time increased andtemperature decreased. The lures were hung vertically to cure at 23° C.and 35-40% relative humidity for approximately 3 h. Cured lures weresprayed with vegetable oil and placed into plastic bags. The lures havestrength, flexibility, and stay on the hook during fishing. The lureshold-up under temperatures of 130° C. Informal fishing resulted in bassbeing caught.

EXAMPLE 9

A formulation of the following composition was prepared:

i. Component Amount ii. Water 102 g iii. Sucrose 50 g iv. Gelatin(200-300 bloom) 30 g v. Kappa carrageenan 3 g vi. Locust bean gum 0.5 gvii. Potassium chloride (KCl) 0.75 g viii. Potassium sorbate 0.6 g ix.Fish food powder 1.5 g x. Glitter 1.0 g xi. Food coloring 5-10 drops

Manufacturing Procedure: The mixing vessel was charged with near-boilingwater. The other ingredients were dry blended. The dry ingredientmixture was added at one time into the hot water with lots of stirring.The resultant mixture was much thicker than that of Example 8. Thesolution was heated in a closed vessel to a temperature of 90-95° C. Atthis point, the mixture was homogeneous and injectable (it was stillthicker than Example 8, making it more difficult to work with). The hotsolution was injected manually using a syringe into chilled molds (e.g.,lizard-shaped, worm-shaped). Gelation occurred almost instantaneously.The strength of the gel was dependent upon holding time and temperature,increasing as time increased and temperature decreased. The lures werelaid flat to cure at 24° C. and 50% relative humidity for approximately6-8 h. Cured lures were sprayed with vegetable oil and placed intoplastic bags. The lures have strength, flexibility, and stay on the hookduring fishing. The lures hold-up under temperatures of 130° C. Informalfishing resulted in bass being caught.

EXAMPLE 10

A formulation of the following composition was prepared:

i. Component Amount ii. Water 5 gal iii. Sucrose 9.2 kg iv. Gelatin(200-300 bloom) 2.9 kg v. Kappa carrageenan 544 g vi. Potassium chloride(KCl) 114 g vii. Potassium sorbate 114 g viii. Fish food powder 151 gix. Glitter 151 g x. Food coloring 58 mL

Manufacturing Procedure: Production of lures using the above formulationwas done at a commercial soft lure manufacturing to explore thefeasability of scaling up the process. The mixing vessel was a 15-gallonstainless steel container, which was able to be pressurized. This vesselalso had a valve to allow for injection of sample into the molds. Thevessel was equipped with a band heater. Thus, this vessel served toheat, mix, and inject the fluid material. The vessel was charged withwater, which was heated to 60-70° C. The other ingredients were dryblended. The dry ingredient mixture was added at one time into the warmwater with lots of stirring. The solution was heated in a closed vesselto a minimum temperature of 85° C. (temperature increased duringmanufacturing. At this point, the mixture was homogeneous and fluid. Thehot solution was injected mechanically using pressurized hoses intochilled commercial molds (i.e., lizard-shaped). The injection pressureand hold time were adjusted to yield intact lizards without over-fillingthe molds (i.e., without flashing). Partial utilization of the batchresulted in the production of 500-600 lizards, which were laid flat ontrays to cure. Fresh lures were fragile and needed to be cured. Thecuring conditions were 24° C. and 15-20% relative humidity for 8-10hours. These conditions were actually too harsh, and the lures weresomewhat over-dried. The cured lures were sprayed with vegetable oil andpackaged into plastic bags (10 lizards/bag). The strength of the curedlures was excellent, but flexibility could be improved. However, themajor objective of this project was to evaluate potential problems withcommercial production. It is apparent that the biodegradable lureformulations can be used with equipment currently used for makingplastic lures without significant difficulty.

EXAMPLE 11

A formulation in the proportions of Example 6 was also scaled up,resulting in the production of lures again under commercialmanufacturing conditions. The higher viscosity of this formulationrequired higher pressures during injection, which caused some flashing.Different formulations will each require unique optimization ofprocessing conditions. A variety of lure shapes were preparedsuccessfully. Again, the issues associated with scaling up can beaddressed and should not pose significant difficulties.

EXAMPLE 12

A formulation of the following composition was prepared:

 1. Component Amount  2. Water 63.0 mL  3. Corn Syrup 35 g  4. Glycerin2.3 g  5. Sucrose 10 g  6. Gelatin (200-300 bloom) 14.2 g  7. SodiumAlginate 3.0 g  8. Calcium chloride (CaCl₂) 0.4 g  9. Starch 2.0 g 10.Sodium Metaphosphate 1.0 g 11. Locust Bean Gum 1.0 g 12. Sodium Benzoate1.0 g 13. Food coloring trace 14. Flavoring trace

Manufacturing Procedure: All ingredients are weighed prior toprocessing. The water was brought to a boil while the other ingredientswere dry blended. The mixing vessel was charged with the hot water. Thedry ingredients were added to the hot water with lots of mixing. Foodcoloring was added. Heating with agitation continued until thetemperature reached about 90° C. When all components were completelydissolved in solution and the mixture appeared homogeneous, the hotsolution was injected using a syringe into an aluminum mold to yieldfish-shaped and lizard-shaped lures. The mold was placed in arefrigerator for about 15 minutes to rapidly obtain a firm gel. Thesolidified lures were removed from the molds. Curing by storing atambient temperature varies with humidity and may range from about 10-30hours, and gives a tougher while still flexible lure. This lure shrinksby about 10% in size and 15% in weight.

Analysis was conducted by holding the lures in a controlled environmentfor two hours at a temperature of 170° F. The lure held at thistemperature without melting. The lure hooks well, becomes slimy whenmoistened, swells when hydrated, and becomes more “wiggly” duringfishing. The lure was attached to the hook in the Texas rigging method.The lure was then cast into the water and retrieved. This was repeateduntil the lure broke and/or became detached. This lure formulation didnot detach for more than 20 casts.

Lures, cast from the lizard molds, were prepared. From the head to startof the tail was 5.5 inches long, and tapered. The head was 1.25 inches,the middle of the body was 1.75 inches and the tail was 2.50. The lurewas placed in top and bottom grip attachments of an Instron TestingInstrument. The top grip was attached at the end of the head where thelegs are attached to the trunk of the body. The bottom grip was attachedat the end of the trunk of the body where the legs are attached. A 50 kgload transducer was used for the tensile strength test. The load rangewas set at five to reduce variability in the testing. A strip chartrecorder was employed to record the data. A 1:1 recorder to cross headspeed was used for the testing. The cross head moved at a speed of 50 mmper minute. The tensile strength of the lure was comparable of that ofthe plastic lures on the market when tested on the Instron UniversalTesting Instrument using manual grips. The plastic lure bore a load of0.98 kg and stretched to 123.6 mm before breaking while the test lurewas able to bear a load of 1.08 kg and stretched 119.7 mm beforebreaking. A texture profile analysis was also completed using theInstron Universal testing instrument. Two factors were identified in theprofile: hardness and springness. The plastic lure had a hardness factorof 1.05 and a springness factor of 100%. The test lure had a hardnessfactor of 1.25 and a springness factor of 91%.

While the invention has been described with reference to preferred andexample embodiments, it will be understood by those skilled in the artthat a number of modifications, additions and deletions are within thescope of the invention, as defined by the following claims.

1. A method for delivering a vaccine, antibiotic, or contraceptive to amammal comprising administering to the mammal an oral delivery vehiclecomprising: a shape formed of a flexible and resilient material, thematerial comprising: about 30 to about 95 wt % on a solids basis of atleast one natural or food grade carbohydrate; about 3 to about 50 wt %on a solids basis of at least one natural or food grade protein; andabout 1 to about 10 wt % on a solids basis of at least one natural orfood grade water-soluble gum; and an effective amount of the vaccine,antibiotic, or contraceptive.
 2. The method of claim 1, wherein thematerial comprises about 50 wt % to about 90 wt % of the carbohydrateand about 10 wt % to about 50 wt % of the protein, on a solids basis. 3.The method of claim 1, wherein the carbohydrate is a monosaccharide, adisaccharide, a polysaccharide, a starch, or a mixture thereof.
 4. Themethod of claim 1, wherein the protein is casein, whey protein, gelatin,gluten, soy protein, albumin, or a mixture thereof.
 5. The method ofclaim 1, wherein the carbohydrate is glucose, fructose, sucrose,lactose, maltose, cellobiose, glycerol, corn starch, wheat starch, ricestarch, and/or potato starch; and wherein the protein is casein, wheyprotein, gelatin, gluten, soy protein, albumin, or a mixture thereof. 6.The method of claim 1, wherein the water-soluble gum is xanthan gum,carrageenan, guar gum, locust bean gum, arabinogalactan, gum arabic,agar, pectin, or a mixture thereof.
 7. The method of claim 1, whereinthe material comprises sucrose, gelatin, sodium alginate, locust beangum, calcium chloride, starch, sodium benzoate, and sodiummetaphosphate.
 8. The method of claim 7, comprising about 5 to about 15%sucrose, about 10 to about 30% gelatin, about 1 to about 5% sodiumalginate, about 1 to about 5% locust bean gum, about 0.1 to about 1%calcium chloride, about 1 to about 5% starch, about 1 to about 3% sodiumbenzoate and about 1 to about 3% sodium metaphosphate.
 9. The method ofclaim 1, wherein the material comprises sucrose, gelatin, sodiumalginate, calcium chloride, starch, and sodium metaphosphate.
 10. Themethod of claim 1, wherein the material comprises gelatin, sucrose,sodium alginate, corn starch, locust bean gum, and sodium metaphosphate.11. The method of claim 1, wherein the material comprises about 40 toabout 50 wt % water, about 25 to about 40 wt % carbohydrate, about 0.1to about 5 wt % gum, and about 5 to about 15 wt % protein.
 12. Themethod of claim 1, wherein the material comprises about 44 wt % water,11 wt % gelatin, about 8 wt % sucrose, about 2 wt % sodium alginate,about 1 wt % corn starch, about 1 wt % locust bean gum, about 1 wt %sodium metaphosphate, less than about 1 wt % calcium chloride, about 2wt % scent/flavor, about 1 wt % food coloring, and about 1 wt % foodpreservative.
 13. The method of claim 1, wherein the vehicle is achewable pouch or a capsule.
 14. The method of claim 1, wherein thevehicle is a matrix with the medicament suspended therein.
 15. Themethod of claim 1, wherein the vehicle is suitable as an animal food ortreat.
 16. The method of claim 1, wherein the medicament is coated withthe material.
 17. The method of claim 1, wherein the vehicle iscompounded or constructed such that the medicament is time-released fromthe vehicle.
 18. The method of claim 1, wherein the vehicle defines acavity for containing the medicament.
 19. The method of claim 1, whereinthe mammal is dog, cat, fish, cattle, horse, raccoon, or deer.